Directions

The Biscuit Base

1Preheat oven to 170 C. or 150 C. fan-forced. Grease a 20cm square cake tin with melted Nuttelex. Line cake tin with baking paper, allowing some paper to come above the sides so you can easily lift it out once it has cooled.

2Combine the white chia seeds and water in a small bowl and allow to set and swell (this is an egg substitute, often called a chia egg).

3Using an electric mixer, beat the Nuttelex with lemon rind and vanilla until it is light and fluffy. Gradually beat in the icing sugar until well combined. Add soaked chia mix and beat until combined. Slowly fold in the flour a little at a time.

4Spoon mixture over base of the prepared tin and press down firmly with your hands to ensure the base is packed in evenly.

5Bake for 20 - 25 minutes or until edges just start to turn golden and top is just firm. Cool completely in the tin before lifting out using the baking paper on the sides of the tin.

The Lemon Frosting

1Place and lemon rind in a deep mixing bowl and mix with a handheld electric mixer until light and fluffy. Gradually beat in icing sugar until smooth and combined, then add the lemon juice a little at a time.

2Using a spatula or palete knife, spread the frosting over top of the slice forming a few peaks and swirls as desired.

3Garnish with lemon zest strips, sliced blackberries and edible marigold flowers.

4Carefully slice and then cut into bite-sized pieces and serve. Chill in the fridge for up to 5 days.